Monday, February 20, 2012

Those of you who have read this blog for some time probably know by now that I like trying new things. This is especially true with food. If presented with the opportunity of trying a restaurant I've never had before or eating somewhere familiar, I will almost always choose the new adventure. Well, I've been to Seed three times now, which is why it's embarrassing that I'm just now writing this post.

Seed is Executive Chef Doug Turbush's latest creation. If that name sounds familiar, you may know him from Nava or Bluepointe. Doug is a resident of Marietta, and wanted to bring a taste of home to a chic environment. Seed's menu flourishes with locally harvested ingredients, and each dish is prepared in an imaginative manner. For example, pork belly sliders are a common staple in Southern cuisine, right? But what if they were steamed with a dumpling-like dough and pickled cucumbers?

Doug brings an all-star lineup to his new restaurant with Sommelier Jason R. Raymond (who also acts as General Manager) and Mixologist Chris McNeill. The wine list is extensive, but to be honest, I've enjoyed cocktails every time I've been. They range from comfortable to exotic, from classic to reinvented. Each is artfully crafted, and among the best I've had in metro Atlanta.

The decor of the restaurant is an intriguing mix of whimsical and agrarian. Exhibit A: paper airplanes in the restaurant's hearth. Love.

Y'all know I'm a sucker for good design, and this menu just made me smile.

The menu is printed on thin paper, to allow for easy exchange when ingredients change with the seasons. I love the logo - posh, yet unpretentious, which is difficult to accomplish.

The dining room is open and inviting. I love when I'm able to see the kitchen from my seat!

I've tried a couple of different items on the menu, but my absolute favorite (so far) is the chicken schnitzel.

This dish is a creative take on fried chicken, with flaky schnitzel coating a moist chicken breast. The dish is topped with arugula and parmesan with hints of lemon juice. Best of all, it's served in a pool of miso mustard sauce. My husband says he has dreams about this sauce.

Seed opened pretty recently, and they're already one of my favorites. If they're this good already, I can't wait to see what they'll do in the future.